Love PF Changs Mongolian Beef? This easy copycat recipe tastes just like the original - tasty crispy beef served in a deliciously flavored sweet soy sauce. And it can be on the table in about 30 minutes!
1/2teaspoonminced fresh ginger root
1/2cupsoy sauce(use Tamari for gluten-free)
1/2cuplight brown sugar,reduced from 3/4 cup
1/2cupvegetable oil,reduced from 1 cup
1poundflank steak,cut into bite sized strips (cut against grain while still partially frozen)
2green onions or scallions,sliced thin
Heat 2 teaspoons oil in a large skillet over medium-high heat.
Add ginger, garlic, soy sauce, water and brown sugar and simmer for about 20 minutes or until mixture thickens slightly. Remove from heat and set aside.
Place flank steak in a large ziploc bag and toss with cornstarch until well coated.
Heat 1/2 cup oil in a clean skillet and fry steak in batches until meat is browned and getting crispy. Remove to paper towels to drain.
When steak is finished cooking, add to sauce and stir to coat. Place back on heat and cook until heated through.
Place into serving bowl and garnish with green onions.